What we say

The dishes at Okra Kitchen are undoubtedly based on a framework of Japanese recipes, but many of the ingredients used seem more Chinese. Chef and owner Max Levy’s experience in Beijing may have made him more at home with Chinese ingredients, but in reality, his style lends itself to evolving naturally according to wherever he may be. The old-but-new common sense approach of composting for the kitchen garden on the roof, using every part of a piece of produce – stem-toroot, nose-to-tail, inside-and-out – is central to the restaurant and used to great effect in dishes like their signature “pastrami” beef tongue. Drinkers should take a look at the sake collection – the restaurant features unique labels hard to find elsewhere.

What others say

“Levy's insistence to produce housemade ingredients played a crucial part to his success. From tofu, soy sauce, cured meat, salted fish, and even XO sauce, many processed ingredients available outside are prepared in the shop from scratch.”
Michelin Guide